Quality and Packaging of Fresh Meat

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".

Deadline for manuscript submissions: 25 August 2024 | Viewed by 2438

Special Issue Editor


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Guest Editor
Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA
Interests: meat products; shelf-life; packaging methodology; meat packaging; surface color
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Meat packaging is quintessentially one of the final steps in the production process of meat and food manufacturing prior to consumer purchase. As e-commerce of meat and food has increased over the past three years, the packaging of meat and food is shifting to methods that support extended storage and durability during logistical paths, from the manufacturer to the consumer. Furthermore, meat and food packaging in either bulk or single serving has evolved, leading to efforts that help to identify methods of reducing packaging waste. With the creation of new packaging technologies, a foundation of knowledge should be organized to highlight the changes and challenges in recognizing meat and food characteristics caused by using new packaging methodologies or logistical pathways to the consumer. This Special Issue aims to provide a foundational resource for new findings on fresh meat quality that are influenced by packaging and storage methodologies. New technologies may include, but are not limited to, storage temperature, lighting, age of raw materials, shelf life, antimicrobials, processing aids, packaging atmospheres, or even packaging film barrier properties.

Dr. Jason Sawyer
Guest Editor

Manuscript Submission Information

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Keywords

  • meat packaging 
  • meat products 
  • shelf-life 
  • surface color 
  • instrumental color 
  • textural characteristics

Published Papers (2 papers)

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Research

13 pages, 305 KiB  
Article
Effect of a Chitosan Coating Enriched with an Olive Leaf Extract on the Characteristics of Pork Burgers
by Ana Isabel Carrapiso, Manuel Pimienta, Lourdes Martín, Vladimiro Cardenia and Ana Isabel Andrés
Foods 2023, 12(20), 3757; https://doi.org/10.3390/foods12203757 - 12 Oct 2023
Viewed by 893
Abstract
Chitosan coatings have been investigated for improving food shelf-life. The addition of an olive leaf extract could enhance its beneficial effect. The aim of this study was to evaluate the effectiveness of an olive leaf extract added to a chitosan coating in delaying [...] Read more.
Chitosan coatings have been investigated for improving food shelf-life. The addition of an olive leaf extract could enhance its beneficial effect. The aim of this study was to evaluate the effectiveness of an olive leaf extract added to a chitosan coating in delaying deterioration in refrigerated pork burgers without additives packaged under a 40% oxygen and 60% carbon dioxide modified atmosphere. Some general parameters (microbial counts, instrumental color and texture, and lipid and protein oxidation) were measured over the storage of pork burgers without coating (Control), with a chitosan-based coating (Chitosan) and with a chitosan-based coating enriched with an olive leaf extract (Chitoex). The coating impacted the effect of the storage time on most parameters. Both coatings were especially effective at limiting the changes that occur over time in the headspace gases, some texture parameters (hardness, gumminess, and chewiness) and lipid oxidation, although the effect on the microbial counts was weak. Chitoex was more effective than Chitosan at preventing changes in the headspace gases on day 11 and in lipid oxidation on all the sampling days. In conclusion, the Chitoex coating could be useful for prolonging the storage of pork burgers by preventing changes in texture and reducing lipid oxidation. Full article
(This article belongs to the Special Issue Quality and Packaging of Fresh Meat)
10 pages, 253 KiB  
Article
Extended Storage of Beef Steaks Using Thermoforming Vacuum Packaging
by Gabriela M. Bernardez-Morales, Brooks W. Nichols, Savannah L. Douglas, Aeriel D. Belk, Terry D. Brandebourg, Tristan M. Reyes and Jason T. Sawyer
Foods 2023, 12(15), 2922; https://doi.org/10.3390/foods12152922 - 31 Jul 2023
Viewed by 1100
Abstract
Extended storage duration often results in negative quality attributes of fresh or frozen beef steaks. This study focused on evaluating the fresh and cooked meat quality of beef steaks stored using vacuum packaging for 63 days. Steaks 2.54 cm thick were packaged into [...] Read more.
Extended storage duration often results in negative quality attributes of fresh or frozen beef steaks. This study focused on evaluating the fresh and cooked meat quality of beef steaks stored using vacuum packaging for 63 days. Steaks 2.54 cm thick were packaged into one of three thermoforming films VPA (250 µ nylon/EVOH/enhanced polyethylene coextrusion), VPB (250 µ nylon/EVOH/enhanced polyethylene coextrusion), or VPC (125 µ nylon/EVOH/enhanced/polyethylene coextrusion). Steaks placed in VPA were lighter (L*) and redder (a*) in surface color (p < 0.05) as the display period increased, whereas steaks packaged in VPB and VPC became darker. Yellowness, hue angle (Hue°), and chroma (C*) values were greater (p < 0.05) in steaks using VPC film as the storage period increased. Calculated spectral values of red to brown were greater (p < 0.05) for steaks in VPA and VPB than in VPC. However, steaks placed in VPC films contained greater (p < 0.05) forms of metmyoglobin and oxymyoglobin and lower calculated relative values of deoxymyoglobin. In addition, packaging treatment altered (p > 0.05) lipid oxidation, but storage time had a greater (p < 0.05) influence on purge loss, cook loss, and Warner-Bratzler shear force (WBSF). Current results suggest that the use of vacuum packaging for extended storage of beef steaks (>60) days is plausible. Full article
(This article belongs to the Special Issue Quality and Packaging of Fresh Meat)
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